Trogdor, the Chex Mix

My Grandpa, who is like Trogdor, loves spicy Chex Mix. So about a year ago, I made him Hot and Spicy Chex Mix, but it really wasn't hot enough for him. Like I said, he's like Trogdor. Since then I've been slowly adapting the recipe to get it up to the burning level he needs. I think I'm just about there. Here's the latest version.

Trogdor, the Chex™Mix

3 cups Corn Chex™ cereal
3 cups Rice Chex™ cereal
4 cups Wheat Chex™ cereal (because the Wheat Chex are the best)
1-1/2 cups mixed nuts
2 cups pretzels
2 cups Hot & Spicy Cheez-It™ crackers
2 cups Flaming Hot Cheetos™
5 Tbsp butter
1 Tbsp Worcestershire sauce
2 tsp seasoned salt
1/2 tsp garlic
4 tsp sriracha hot sauce
2 tsp jalapeño powder

In a large microwavable bowl, combine the cereals, nuts, pretzels, crackers and Cheetos™. Set aside. In a small microwavable bowl, melt the butter (about 30-45 seconds). Stir in the Worcestershire sauce, salt, garlic, sriracha hot sauce and jalapeño powder. Pour over cereal mixture. Stir until well coated. Heat in the microwave for 6 minutes, stirring every 2 minutes. Spread Chex™Mix out on paper towels until cool. Store in an air tight container.

Cucumber, Tomato and Basil Salad

To go with our grilled salmon, I made the following salad and roasted Brussels spouts. H also made roasted corn salsa to go on top of the salmon. Since we forgot to buy chips at the store we broke up tostada shells to eat with the salsa as well. I think I overrate. :) 

Cucumber, Tomato and Basil Salad 

1 cucumber, halved lengthwise and sliced thinly

4 Roma tomatoes, quartered and sliced

1/4 large red onion

1/2 cup basil

1-2 tsp garlic, minced 

2 Tbsp olive oil

2 Tbsp red wine vinegar

Herbamare and ground pepper to taste

Combine all ingredients.

Rosemary and Parmesan Brussels Sprouts

Many years ago my mom tried to bribe my siblings and me into eating Brussels sprouts simply cooked in the microwave. For each sprout we ate, she gave us a quarter. Only I couldn't even stand to eat one, which meant that I didn't even get a single quarter out of the deal. Fast forward 15 or so years, and my friend orders them at a Korean restaurant. I'm intrigued by how crispy and seasoned they look, so I give it a try. And fall in love. Who knew that the proper cooking method and a little seasoning could have such an effect on a tiny cabbage. Since then I've tried them at a number of restaurants (totally trending out here in Colorado) and finally got up the nerve to make them myself. Here's to my first attempt!

Rosemary and Parmesan Brussels Spouts 

1 to 1-1/2 lbs Brussels sprouts 

About 2 tbsp olive oil

1 tsp dried rosemary 

Salt (or Herbamare) and pepper to taste

2 tbsp sunflower seeds

2 tbsp grated Parmesan 

Preheat oven to 400 degrees. Wash and trim off brown edge of each Brussels sprout. Place all of them in a bowl. Drizzle with olive oil. Sprinkle with rosemary, salt and pepper. Spread sprouts on to a baking sheet. Roast for 30-35 minutes or until middles are tender and outside is crispy. Sprinkle more salt on sprouts and add sunflower seeds. Roast for another 3-5 minutes. Sprinkle with Parmesan cheese while still hot. Serve immediately. 

Chicken and Noodles

And I don't mean soup. 

What is up with these cool spring days? All I want to do is eat warm dishes. It's like I'm from the Midwest or something, which is exactly where tonight's dish comes from. Now people like to argue with me about whether this particular dish is from the Midwest or the South. I say Midwest, but some of my Okie relatives just won't have it. But here's the thing, it's closer to a casserole (or hot dish) than fried chicken. Ain't nothing about this dish is fried. I mean, it has roasted chicken in it. It's just too healthy to be a Southern dish. Also, the only place I've actually seen this dish on a menu was in Western Kansas, which is the Midwest! So, it definitely has to be Midwestern.

Chicken and Noodles

Ingredients for the Sauce 

• 2-4 cups chopped chicken (preferably from a roasted chicken)
• 1 can cream of celery soup (trust me, don't even try to use a different "cream of" soup; it's not the same)
• 1-2 cans milk (cans? As in fill up the cream of celery soup can once or twice) 
• 2 cans chicken broth (same as milk above)
• Healthy portions (like 1-2 tsp) of 
• Oregano
• Sage
• Basil
• Thyme
• Freshly ground pepper
• Sea salt 

Ingredients for the Noodles

2 cups flour
2 large eggs
2 tsp salt
3-5 tbsp milk 

To Make the Noodles
Combine the flour, eggs, and salt together. Slowly stir in the milk until a soft dough forms. Flour a large flat surface. Knead the dough a few times on it. Then roll it out until it's 1/8-1/4 inch thick. Cut the dough into thin strips using a noodle cutter or sharp knife. 

To Make the Sauce
Combine all sauce ingredients in a large saucepan over medium to high heat. When the liquid starts to bowl, drop the noodles into the pot. Cook until noodles are al dente

Serving Suggestions 

• In a bowl as is. 
• On top of mashed potatoes (oh, hello, carbs!). 
• Next to your Thanksgiving turkey (as H's family does it).
• Topped with steamed broccoli. 

Chicken Fajita Bowls

It's looking like a Mexican day for me. Chipotle for lunch. Chicken Fajita Bowls for dinner. Somehow I'm okay with this. Haha. If you actually know me, you really shouldn't be surprised by this. Rarely a week goes by where I don't eat some kind of Mexican dish...or two.

Chicken Fajita Bowls

Serves 4

2 Chicken Thighs (or Breasts)
Taco Seasoning
1 Tbsp Olive Oil
1 Red Bell Pepper, sliced (or chopped)
1/2 Large Onion, sliced
Salt and Pepper
2 cups Cooked Brown Rice
1 Avocado
4 Tbsp Plain Greek Yogurt
4 Tbsp Queso Fresco
1 Jalapeño or a few drops of Hot Sauce

Preheat a grill (I used electric) and heat the oil in a skillet. Sprinkle the taco seasoning on the chicken and place on grill. While chicken is grilling, saute the bell pepper, onion, salt, and pepper in the skillet until soft and caramelized. When the chicken is done, slice or chop into bite-size pieces. Scoop 1/2 cup rice into each bowl. Top with 1/4 of the chicken, peppers and onions. Top that with 1/4 of the avocado, 1 Tbsp yogurt, 1 Tbsp Queso Fresco, and some jalapeño or hot sauce. Enjoy!

Beef and Kale Stew Remix

It's April, and it's snowing. 

Yesterday was in the 70s (I even wore a tank top!), today's high...31. I was so looking forward to putting my ski coat in the closet for a few months, but I guess a couple of weeks is all I get for now. To warm up, H and I decided to make our Beef and Kale Stew again...with a few changes. Okay, actually I made it while he got our car's tire fixed. Sucker had a 4 inch long nail in it! But we enjoyed it together. Mmmm! :)

Beef and Kale Stew Remix

2 T olive oil
1 large onion, chopped
3 shallots, diced
5 garlic cloves, chopped
2 t dried thyme
2 t dried rosemary
3 large carrots, sliced
3 large celery stalks, sliced
1 red bell pepper, chopped
1 large yukon gold potato, chopped
1 lb beef stew meat
1 (14.5 oz) can diced spice red pepper tomatoes
2.5 c beef stock
4 c thinly sliced kale
1 T red wine vinegar
Herbamare (or sea salt) and pepper

In a large stockpot, heat olive oil over medium heat. Add onions, shallots, garlic, and some sea salt; saute for 5 minutes. Add dried thyme, rosemary, carrots, celery, bell pepper, and potato. Saute for 5 more minutes. Then add stew meat, and continue to saute for an additional 5 minutes. Add diced tomatoes and beef stock; bring to a boil. Reduce heat and simmer for 35 to 40 minutes, stirring occasionally. Add the kale, red wine vinegar, and salt and pepper to taste. Cook an additional 5 minutes.

Pasta with Parmesan White Sauce and Summer Sausage

When I was visiting my family for my niece's birthday, naturally the dinner choices were either go out or I would need to cook. Since we had already been out twice during the visit, I decided to make dinner. My mom presented me with a package of summer sausage, and I remembered that the magazine I read on the plane had a recipe for Summer Sasuage Alfredo. I figured that if I made a simple white sauce it would probably be a little healthier so I made the following...

Pasta with Parmesan White Sauce and Summer Sausage

12 oz pasta

1 package summer sausage

3+1 sliced green onions, separated 

1/2 to 1 cup sweet peas

4 cocktail tomatoes or 2 Roma, cut into quarter sized pieces

1 tbsp olive oil

Salt and pepper

Parmesan cheese for garnish 

Parmesan White Sauce

2 tbsp Parmesan 

1 tbsp butter

1 tbsp floor

1 cup milk

Dash of salt

Cook pasta and sweet peas according to their packages. Heat the olive oil in a skillet over medium heat. Slice the sausage into bitesize pieces. When the oil is hot, sauté the sausage in the skillet. 

Meanwhile, make the sauce by heating the butter in a small sauce pan. Add the flour and sauté for a minute or so. Slowly whisk in the milk as the sauce thickens. Reduce the heat to low. Add the salt and Parmesan cheese. Stir until cheese is melted. 

Add three green onions and tomatoes to the sausage and cook for 1-2 minutes. Stir in the pasta, peas, and sauce. Spoon into bowls. Top with more Parmesan, and the remaining green onion, salt, and pepper. 

Notes: when I make this again, I'd like to try swapping the peas with either green beans or broccoli and top it with some fresh parsley.